- Paperback: 256 pages
- Publisher: Da Capo Lifelong Books (9 Feb. 2012)
- Language: English
- ISBN-10: 0738213756
- ISBN-13: 978-0738213750
- Product Dimensions: 18.5 x 1.8 x 22.9 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 514,539 in Books (See Top 100 in Books)
Inspired Vegan Paperback – 9 Feb 2012
|New from||Used from|
- Choose from over 13,000 locations across the UK
- Prime members get unlimited deliveries at no additional cost
- Find your preferred location and add it to your address book
- Dispatch to this address when you check out
Frequently Bought Together
Customers Who Bought This Item Also Bought
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your e-mail address or mobile phone number.
Props for Bryant Terry: San Francisco Bay Guardian, Best of the Bay Awards 2012, "Best Cookbook Cheftivist" The New York Times "This young food activist make Southern cooking healthy and cool." Alice Waters, chef, author, and proprietor of Chez Panisse "Bryant Terry knows that good food should be an everyday right and not a privilege." Raj Patel, author of The Value of Nothing and Stuffed and Starved, October 16, 2011 "Bryant Terry is a culinary muse unlike any other. His great gift is to reconnect us with the radical joy that food brings, making inspired vegans out of us all." Adam Mansbach, author of the #1 New York Times bestseller Go the F*ck to Sleep, October 17, 2011 "Bryant Terry's funky, flavorful cuisine is remixing our diets-he's the Pete Rock of collard greens. This is more than a cookbook; it's a call to action, a recipe for a more just and delectable world." Isa Chandra Moskowitz, coauthor of Veganomicon, November 2, 2011 "Bryant Terry's recipes manage the impossible: everyday cooking that is approachable and homey, yet always creative, flavorful and never mundane." JET Magazine, 1/23/12 "The book is overflowing with great entree ideas" VegNews "[Terry's] "best book yet." Jose Mercury News, 2/13/12 "The Inspired Vegan is loaded with unexpected delicacies" Publishers Weekly, 2/20/12Terry is a cultural omnivore who takes his own inspiration from music, film, and art, and he punctuates his recipes with suggested playlists and readings. In all, this is a wonderful volume for mindful, socially conscious, and urbane cooks." Library Journal, 2/15/12 "Terry's follow-up to his excellent Vegan Soul Kitchen lays bare the many inspirations behind his creative vegan cuisine. Each of 12 seasonal menus begins with a quote and a story, and Terry lists book and music recommendations in sidebars. This approach, while unconventional, offers an intriguing way to connect to Terry's recipes...Highly recommended for vegans who like to entertain." Tuscan Citizen, 2/24/12 "This is more than a collection of recipes...it is a sassy collage of stories, music, art, and of course, delicious vegan cuisine." Technorati, 3/6/12 "A fabulous mix of African-American, Southern, and vegan recipes and menus that reminds us of what it means to miss New Orleans." VegNews, April 2012"Flipping through The Inspired Vegan is more like sitting on a barstool next to Terry while he works away at the kitchen counter. The sheer amount of information included in the book is impressive on its own-each recipe comes complete with a soundtrack and recommended book or film...This book could be a course for college credit, and should be. Oh, and it happens to have stop-in-your-tracks recipes...Terry's passion of for justice comes through just as clearly as his enjoyment of open, delicious food and the combination works wonderfully. This is a book you'll want to spend time with, put down, pick up, splatter sauce on, plan parties from, and share with everyone you know." Taste for Life, April issue "Soulful approach to healthy living...Terry offers recipes that can bring people together in the celebration of healthy, delicious food" Portland Press Herald, 9/12/12"A sustainable-food and social-justice activist, Terry brings a unique culinary vision to vegan food with simple, approachable recipes that offer a down-home, soul-food flavor."
About the Author
Bryant Terry is an award-winning chef and food justice activist. He is the author of Vegan Soul Kitchen, and coauthor of Grub: Ideas for an Urban Organic Kitchen with Anna Lappe. He lives in Oakland, California with his wife and daughter.
Inside This Book(Learn More)
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
As a homeschooler, I was particularly thrilled by the learning presented in 'The Inspired Vegan'. Yes you can learn new and delicious recipes (Recipes which actually work, by the way). But you can also learn a bit about seasonal eating, about other political and food activists and about ideas around community building. I love the addition of like-minded websites following each mini-chapter. And the suggested music and book recos!
Seriously, 'The Inspired Vegan' could serve not only as an awesome cookbook, but also as a fantastic resource for teachers and students alike! Bravo Mr. Terry!
I have tried many recipes for collard greens, which always ended up tasting too bland and too chewy. His White Wine-Simmered Collard Greens recipe tastes great! I used sake instead of the wine (white wine gives me killer headaches) and the result was remarkably good! (The alcohol cooks off the food, so that only the flavor remains.)
Sure, it's unusual to see a suggested soundtrack and readings for each recipe, but food has always existed in a cultural matrix. I'm interested in the music and reading suggestions ... and I am a white person. I wasn't aware of most of these music and book titles, so it's good to learn about them.
The recipe for saag tofu is very creative, and again it tastes great! The next recipe I want to try is his recipe for grits.
In his "Basics" section, I agree with his advice on how to soak rice (cook it in the water it is soaked in). If you toss the soaking water, you will be tossing out 100% of the vitamin B-1 and other water-soluble nutrients. I agree with every point he makes in the Basics section, in fact. This chef knows his human nutrition, and his recipes are that rarity of being flavorful without being loaded with unhealthy ingredients. He includes both creative new versions of old favorites (Johnny cakes, tortillas, a number of rice dishes, gai lan (it's my favorite green veg!), and jambalaya), plus intriguing new recipes for vegetables that are too-infrequently used (beets, celeriac, asian pears, black sesame seeds, and mustard greens).